CHICKEN SATES WITH PEANUT DIPPING SAUCE

Chicken Sates with Peanut Dipping Sauce image

Yield Makes about 32 satés

Number Of Ingredients 9

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2 whole skinless boneless chicken breasts (about 1 1/4 pounds)
about thirty-two 7-inch bamboo skewers, soaked in water to cover for 15 minutes
For the marinade:
3/4 cup sweetened flaked coconut
2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 tablespoons fresh lime juice
1/2 cup hot water
Dipping Sauce

Steps:

Cut the chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.
Make the marinade:
In a blender blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.
In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.)
Make the dipping sauce.
Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the satés with the dipping sauce.